Chocolate & Cheese Fondue @Dix (11Nov)

Fondue used to be a popular dish for dinner parties in the fifties, sixties and seventies. As the saying goes, "everything old is new again," and sales of fondue pots are booming, no doubt riding on a nostalgia wave. Fondue historyFondue originated in Switzerland as a way of using up hardened cheese. Deriving from the French verb fondre, meaning "to melt," fondue was a classic peasant dish. Accounts vary on how fondue was originally created. Traditional fondue is made with a mixture of Emmenthaler and/or Gruyere cheese and wine, melted in a communal pot. Cherry brandy is added to the melted mixture, which becomes a dip for pieces of stale bread and crusts. French gastronome Brillat-Savarin mentioned fondue in his 19th century writings. However, fondue really hit its heyday in 1952, when chef Konrad Egli of New York's Chalet Swiss Restaurant introduced a fondue method of cooking meat cubes in hot oil. Chocolate fondue followed in 1964.

Here's what we'll need!!
Chocolate Pellets /Chocolate converture {abt 1 kg} ~( Shang )
"can get from OG Dept Stores, Phoon Huat at NTUC Toa Payoh"
Bulla heavy cream -4 bottles~( Shang)
"can get from Cold Storage"
Strawberries -4 punnets~( Klara)
Hotdogs-1 packet~(Klara)
Banana - 1 comb~( Linda)
Apple (red & Green)-3 each~( Anna )

Kiwis- 6 nos ~(Adine)

Mango - 2 nos ~ (Adine )

Mash mallows - 1 packet (Tracy)
Satay Sticks- 2 packets~(Tracy)

Dried apricots-250gm~(Tracy)
Emnenthaler & Gruyeye cheeses- (Christina)
Lemon.- (Christina)
Garlic- (Linda)
Flour- (Geraldine)
Paprika-(Geraldine)
Kirsch- (Stephen)
Italian Bread (or crusty bread/topedo bread{3 loafs}~( Adine)
"can get from Delifrance"
Granny smith apples{3apples}~( )
Brocolli -{bite size &blanched}~(Geraldine )
Cauliflower-{{bite size &blanched}-200gm~(Geraldine )
Bell peppers-(bite size red/yellow/green)- 3 peppers ~(Geraldine )
++++++++++++++++++++

INGREDIENTS:

Chocolate Fondue
· 12 ounces of dark chocolate (chips or roughly chopped if from a block)
· 8 ounces of heavy cream
· A pinch of salt
· Dippables such as strawberries, kiwis, mango, mash mallows, banana pieces cut into 1-inch chunks, dried appricots, candied ginger, apple pieces,

Cheese Fondue
1/2 lb Emnenthaler Cheese (shredded)

1/2 lb Gruyeye (shredded)

1 clove Garlic

2 cups Dry White Wine

1 tbs Lemon Juice

2 tbs Flour

3 tbs Kirsch (Optional)

1/4 tsp White Pepper

Nutmeg and/or Paprika to taste

Methods

Rub the inside of the fondue pot with the garlic clove - add clove to pot or disgard

Heat up the White Wine & Lemon Juice - should be hot but do not boil

Reduce heat to low and slowly add cheese while stirring

Slowly add remainder of ingredients while stirring

If fondue is too loose add more cheese

If fondue is too stiff add more wine

To Dip:Italian Bread (or any crusty bread) cut into bite-sized cubes

Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.